Garlic Butter Shrimp Scampi Lasagna
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes (optional)
9 lasagna noodles, cooked and drained
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups heavy cream
1 tablespoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside. In the same skillet, add butter and garlic, cooking for 1 minute until fragrant. Add lemon zest, lemon juice, and red pepper flakes (if using), stirring to combine. Set the garlic butter mixture aside.
Make the cheese filling: In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined.
Assemble the lasagna: Preheat your oven to 375°F (190°C). In a greased 9x13-inch baking dish, layer 3 lasagna noodles on the bottom. Spread a third of the cheese mixture over the noodles, followed by a third of the garlic butter shrimp mixture. Repeat this process two more times, finishing with a layer of shrimp on top.
Pour the cream: Gently pour heavy cream evenly over the lasagna. Cover the dish with aluminum foil and bake for 25 minutes.
Finish the lasagna: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Serve: Let the lasagna rest for 5-10 minutes before serving. Garnish with freshly chopped parsley.
Cooking Time: 45-50 minutes | Servings: 6-8 | Calories: ~500 per serving